Pumpkin
Spice Cheesecake Recipe
Ingredients
:
1-1/2
cups graham cracker crumbs
1
tablespoon brown sugar
2
teaspoons baking cocoa
1/8
teaspoon salt
5
tablespoons vanilla yogurt or plain yogurt
FILLING:
3
packages (8 ounces each) cream cheese, softened
1-1/2
cups sugar
1
can (15 ounces) pumpkin
1/4
cup reduced-fat sour cream
2
tablespoons all-purpose flour
1
teaspoon vanilla extract
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/8
teaspoon ground nutmeg
1/8
teaspoon ground cloves
3
large eggs, lightly beaten
1
large egg yolk
How
To Make Pumpkin Spice Cheesecake :
Preheat
oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt;
stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan
on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to
325°.
In
a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour
cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just
until blended. Pour into crust. Return pan to baking sheet.
Bake
1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10
minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate
overnight, covering when completely cooled.
Remove
rim from pan.
